Raw sorghum

Anybody had any experience using raw sorghum? What is the process used to make it beer ready? Is it like grain that you have to malt and then mash? ANy info would be great

There is a guy on the Gluten-Free brewers, Bluffwallace, who most definitely has experience with raw sorghum. Coincidentally I am getting 30# shipped to me either tomorrow or friday. I will probably malt some of it and roast the rest. The biggest fear, in my reading, is that cyanide is produced in the rootlets and acrospire and must be removed prior to consumption BUT, since they will only be used for mashing, I don't know how that will carry over...well anyways, what I malt I will do my best to remove these parts.

Check here too: https://www.homebrewtalk.com/f164/im-malting-away-gluten-free-sorghum-30036/